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Penne, peas, prosciutto

Superstar chef Mario Batali has penned a cookbook that’s “radically different” from his others. Molto Gusto: Easy Italian Cooking, he crows, can fit one or two recipes per page because they’re so easy.

It also omits traditional main courses, devoting chapters to vegetable antipasti, seafood and meat antipasti, bruschetta and cheese, salad, pasta, pizza and gelatos and sorbettos.

The book is modelled on his casual New York family restaurant Otto Enoteca & Pizzeria, where people eat vegetables, grains (in the form of pizza and pasta) and very little animal protein. Meat, often cured, is added merely as a flavouring.

There’s a great primer on Italian cheese and another on the 10 most important pasta cooking tips.

Penne, Peas, Prosciutto

24 cups (6L) water

3 tbsp (45 mL) kosher salt

1 lb (450 g) penne rigate

6 tbsp (90 mL) extra-virgin olive oil

8 oz (225 g) thinly sliced prosciutto, cut in 1-inch squares

2 cups (500 mL) frozen peas, thawed

4 large eggs

1 cup freshly grated Parmigiano-Reggiano

Coarsely ground black pepper

Bring water to boil in large saucepan over high heat. Add salt, then pasta. Cook as per package instructions until just al dente. Drain, reserving 1/2 cup (125 mL) cooking liquid.

Meanwhile, combine 3 tbsp (45 mL) oil and prosciutto in large, wide saucepan over medium-high heat. Cook, stirring often, until prosciutto has rendered some of its fat and is golden brown, about 5 minutes. Remove from heat; stir in peas.

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